知识与财富的链接
对反应时间对L-阿拉伯糖/半胱氨酸模型体系挥发性产物形成规律的影响进行了详细研究。结果表明:随反应时间的延长,不同风味物质含量变化并不一致,在反应时间60~120 min间多数肉类风味物质含量达到最大,而醇、醛、酮和酚等化合物的含量随反应时间延长有减少的趋势。
The effect of reaction time on the formation rules of volatiles and L-arabinose/cysteine system kinetic properties were investigated in this manuscript.It was found that that:(1)the higher temperature favored to the formation of meaty flavors;(2)the acidic condition help to the formation of furyl-containing compounds;(3) the largest quantity of volatiles produced in pH5;(4)As the contrary,basic condition was beneficial to browning.The volatile compounds changed differently as the increasing time and most of...
